23 Flavorful Vegan Tofu Recipes You Need to Try Today

Tofu is a versatile plant-based protein that can be transformed into an array of delicious vegan dishes.

Whether you’re a longtime vegan, a plant-forward eater, or just looking to explore new recipes, tofu offers endless possibilities.

From savory stir-fries and curries to hearty baked dishes and even creative desserts, tofu can absorb flavors beautifully and provide a satisfying texture in every meal.

In this post, we’re sharing 23 vegan tofu recipes that are not only flavorful but also easy to make at home.

You’ll find something for every occasion—quick weeknight dinners, meal prep ideas, comfort foods, and even light and refreshing dishes.

Each recipe is designed to highlight tofu’s versatility, proving that plant-based meals can be both healthy and indulgent.

23 Flavorful Vegan Tofu Recipes You Need to Try Today

Exploring tofu in your kitchen doesn’t have to be intimidating. With these 23 vegan tofu recipes, you can create meals that are flavorful, nourishing, and satisfying.

From quick weeknight dinners to impressive dishes for special occasions, tofu can be the star of your plant-based meals.

Try experimenting with different flavors and cooking methods, and you might just discover your new favorite vegan dish.

Crispy Sesame Tofu Stir-Fry

This Crispy Sesame Tofu Stir-Fry is a vibrant, protein-packed vegan dish full of color, texture, and flavor.

Silky tofu is pan-fried until golden and crispy, then tossed with fresh vegetables and a savory sesame-ginger sauce.

It’s perfect for a weeknight dinner or meal prep for the week.

Ingredients:

• 1 block firm tofu, pressed and cut into cubes
• 2 tablespoons cornstarch
• 2 tablespoons sesame oil
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 medium carrot, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 3 tablespoons soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup
• 1 teaspoon sriracha (optional)
• 2 teaspoons sesame seeds
• 2 green onions, sliced

Instructions:

1. Press the tofu to remove excess moisture and cut into bite-sized cubes. Toss gently with cornstarch until evenly coated.
2. Heat sesame oil in a large non-stick skillet over medium-high heat. Add tofu cubes and cook until golden and crispy on all sides, about 8–10 minutes. Remove from the pan and set aside.
3. In the same skillet, sauté garlic and ginger for 1 minute until fragrant. Add bell pepper, broccoli, and carrot, cooking until slightly tender but still crisp, about 4–5 minutes.
4. In a small bowl, mix soy sauce, rice vinegar, maple syrup, and sriracha. Pour over the vegetables and stir well to combine.
5. Add the crispy tofu back to the pan and toss gently to coat in the sauce. Sprinkle sesame seeds and green onions on top before serving.

This dish balances crisp tofu with fresh, crunchy vegetables and a sweet-savory sesame glaze.

It’s quick, satisfying, and perfect over steamed rice or noodles.

Spicy Peanut Tofu Buddha Bowl

A nutrient-dense vegan bowl packed with protein, fiber, and flavor, this Spicy Peanut Tofu Buddha Bowl features crispy tofu cubes, roasted vegetables, and a creamy, spicy peanut sauce.

It’s hearty enough for lunch or dinner and visually stunning with its vibrant colors.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 2 tablespoons olive oil
• 1 cup cooked quinoa
• 1 cup roasted sweet potato cubes
• 1 cup steamed broccoli
• 1/2 cup shredded purple cabbage
• 2 tablespoons peanut butter
• 1 tablespoon soy sauce or tamari
• 1 teaspoon sriracha or chili paste
• 1 teaspoon lime juice
• 2–3 tablespoons warm water
• 1 teaspoon sesame seeds
• Fresh cilantro for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss tofu cubes with 1 tablespoon olive oil and a pinch of salt. Roast on a parchment-lined baking sheet for 20–25 minutes until golden and slightly crispy.
2. Roast sweet potato cubes with remaining olive oil and a pinch of salt for 25–30 minutes until tender. Steam broccoli until bright green and tender-crisp.
3. Prepare the peanut sauce by whisking together peanut butter, soy sauce, sriracha, lime juice, and warm water until smooth. Adjust consistency as needed.
4. Assemble the Buddha bowl: place quinoa as the base, then arrange tofu, roasted sweet potatoes, broccoli, and cabbage on top. Drizzle generously with peanut sauce.
5. Garnish with sesame seeds and fresh cilantro before serving.

This Buddha bowl is a powerhouse of flavors and nutrients.

The spicy peanut sauce complements the earthy roasted veggies, making it a comforting yet light vegan meal.

Lemon Herb Tofu Skewers

These Lemon Herb Tofu Skewers are perfect for grilling or oven-baking.

Infused with fresh herbs and zesty lemon, the tofu becomes flavorful and succulent, ideal as an appetizer, main dish, or addition to a summer barbecue.

Ingredients:

• 1 block extra-firm tofu, pressed and cut into 1-inch cubes
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• 1 red bell pepper, cut into squares
• 1 yellow bell pepper, cut into squares
• 1 small red onion, cut into wedges
• Wooden skewers, soaked in water for 30 minutes

Instructions:

1. In a bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, paprika, salt, and pepper. Add tofu cubes and marinate for at least 30 minutes.
2. Preheat the grill or oven to 400°F (200°C). Thread tofu, bell peppers, and onion onto skewers, alternating ingredients.
3. Grill or bake the skewers for 15–20 minutes, turning halfway, until the tofu is lightly golden and vegetables are tender.
4. Remove from heat and let cool slightly before serving.

These Lemon Herb Tofu Skewers are fresh, tangy, and versatile.

They’re perfect served with a side salad, quinoa, or as part of a vegan platter for gatherings.

Thai Coconut Curry Tofu

This Thai Coconut Curry Tofu is a fragrant and creamy vegan dish that combines tender tofu with vibrant vegetables simmered in a rich coconut curry sauce.

It’s perfect for serving over jasmine rice or noodles for a comforting, exotic meal.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 1 tablespoon coconut oil
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 red bell pepper, sliced
• 1 cup snap peas
• 1 can (14 oz) coconut milk
• 2 tablespoons red curry paste
• 1 tablespoon soy sauce or tamari
• 1 teaspoon lime juice
• Fresh basil or cilantro for garnish
• Cooked jasmine rice, for serving

Instructions:

1. Heat coconut oil in a large skillet over medium heat. Add tofu cubes and cook until golden brown on all sides, about 8 minutes. Remove from pan and set aside.
2. In the same pan, sauté onion, garlic, and ginger for 2–3 minutes until fragrant. Add red bell pepper and snap peas, cooking until slightly tender.
3. Stir in coconut milk and red curry paste. Simmer for 5 minutes, then add soy sauce and lime juice. Return tofu to the pan and gently stir to coat in the curry.
4. Cook for an additional 3–4 minutes until everything is heated through and flavors meld.
5. Serve over jasmine rice and garnish with fresh basil or cilantro.

This Thai Coconut Curry Tofu is a perfect balance of creamy, spicy, and aromatic flavors.

It’s a vibrant vegan dish that feels indulgent while being wholesome.

Balsamic Glazed Tofu with Roasted Vegetables

Balsamic Glazed Tofu with Roasted Vegetables is a savory-sweet vegan dish ideal for dinner or meal prep.

The tofu is marinated and baked with a rich balsamic glaze, while seasonal vegetables roast to perfection, creating a colorful, flavorful plate.

Ingredients:

• 1 block extra-firm tofu, pressed and cubed
• 2 tablespoons balsamic vinegar
• 1 tablespoon soy sauce or tamari
• 1 tablespoon olive oil
• 1 teaspoon maple syrup
• 1 teaspoon garlic powder
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 cup cherry tomatoes
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 400°F (200°C). In a bowl, whisk together balsamic vinegar, soy sauce, olive oil, maple syrup, and garlic powder. Add tofu cubes and marinate for at least 20 minutes.
2. Toss zucchini, bell pepper, and cherry tomatoes with a little olive oil, salt, and pepper. Spread on a baking sheet.
3. Place marinated tofu cubes on the same baking sheet or a separate one. Roast for 25–30 minutes, turning halfway, until vegetables are tender and tofu is caramelized.
4. Serve hot, garnished with fresh parsley.

This dish is both simple and elegant, offering a delightful balance of tangy balsamic flavor and hearty roasted vegetables.

It’s perfect for a satisfying vegan dinner.

Tofu and Spinach Stuffed Shells

Tofu and Spinach Stuffed Shells are a vegan twist on classic Italian stuffed pasta.

Silken tofu blended with garlic, herbs, and spinach creates a creamy, flavorful filling inside tender pasta shells, topped with a rich tomato sauce.

Ingredients:

• 12–15 jumbo pasta shells
• 1 block silken tofu
• 2 cups fresh spinach, chopped
• 2 cloves garlic, minced
• 1 tablespoon nutritional yeast
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 cups marinara sauce
• Fresh basil for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Cook pasta shells according to package instructions until al dente. Drain and set aside.
2. In a skillet, sauté garlic and spinach until spinach is wilted. Let cool slightly.
3. In a food processor or bowl, blend silken tofu, nutritional yeast, oregano, basil, salt, and pepper until smooth. Fold in the cooked spinach and garlic mixture.
4. Stuff each pasta shell with the tofu-spinach mixture and place in a baking dish. Pour marinara sauce over the top.
5. Cover with foil and bake for 25–30 minutes. Garnish with fresh basil before serving.

These Tofu and Spinach Stuffed Shells are creamy, comforting, and packed with plant-based protein.

They make a perfect vegan entrée that will impress family and friends.

Korean Spicy Tofu Stir-Fry (Dubu Bokkeum)

Korean Spicy Tofu Stir-Fry, or Dubu Bokkeum, is a bold, flavorful vegan dish with crispy tofu cubes coated in a spicy, savory gochujang-based sauce.

Paired with vegetables, it’s perfect over steamed rice for a quick weeknight dinner.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 2 tablespoons vegetable oil
• 1 small carrot, julienned
• 1 bell pepper, sliced
• 1 small zucchini, sliced
• 2 green onions, chopped
• 2 cloves garlic, minced
• 2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon soy sauce or tamari
• 1 teaspoon sesame oil
• 1 teaspoon maple syrup
• 1 teaspoon rice vinegar
• 1 teaspoon sesame seeds

Instructions:

1. Heat vegetable oil in a skillet over medium-high heat. Fry tofu cubes until golden and crisp, about 8–10 minutes. Remove from the pan and set aside.
2. In the same pan, sauté garlic for 1 minute. Add carrots, bell pepper, and zucchini, cooking for 4–5 minutes until slightly tender.
3. Mix gochujang, soy sauce, sesame oil, maple syrup, and rice vinegar in a small bowl. Pour over the vegetables and stir well.
4. Add tofu back to the pan, tossing gently to coat in the sauce. Sprinkle with sesame seeds and chopped green onions before serving.

This dish delivers a perfect balance of heat, sweetness, and umami.

The crispy tofu and fresh vegetables make it a satisfying and colorful vegan meal.

Mediterranean Tofu Skillet

Mediterranean Tofu Skillet is a bright and flavorful vegan dish featuring tofu sautéed with tomatoes, olives, artichokes, and fresh herbs.

It’s a one-pan meal full of vibrant colors, aromas, and healthy ingredients.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1/2 cup pitted olives, sliced
• 1/2 cup artichoke hearts, chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh parsley or basil for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add tofu cubes and cook until golden brown on all sides, about 8 minutes. Remove and set aside.
2. In the same skillet, sauté onion and garlic until fragrant, about 2–3 minutes. Add cherry tomatoes, olives, and artichokes, cooking for another 5 minutes.
3. Stir in oregano, basil, salt, and pepper. Return tofu to the skillet and mix gently until heated through.
4. Garnish with fresh parsley or basil before serving.

This Mediterranean Tofu Skillet is light, aromatic, and packed with flavor. Perfect with quinoa, couscous, or crusty bread, it’s a wholesome vegan meal.

Tofu Tacos with Avocado Lime Dressing

These Tofu Tacos are a fresh, zesty vegan option packed with protein, crisp veggies, and creamy avocado-lime dressing.

Quick to make and full of flavor, they are perfect for a casual dinner or taco night.

Ingredients:

• 1 block firm tofu, pressed and crumbled
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 6 small corn tortillas
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup red onion, diced
• 1 avocado
• 2 tablespoons lime juice
• 2 tablespoons water
• 1 tablespoon fresh cilantro, chopped

Instructions:

1. Heat olive oil in a skillet over medium heat. Add crumbled tofu, smoked paprika, cumin, chili powder, salt, and pepper. Cook for 5–7 minutes until lightly browned and fragrant.
2. Prepare avocado lime dressing by blending avocado, lime juice, water, and cilantro until smooth.
3. Warm corn tortillas in a skillet or microwave. Assemble tacos by layering tofu, shredded lettuce, tomatoes, and red onion. Drizzle with avocado lime dressing.
4. Serve immediately with extra lime wedges if desired.

These Tofu Tacos are fresh, creamy, and packed with flavor.

They are a fun and easy vegan meal that everyone will love.

Indian Spiced Tofu Curry

This Indian Spiced Tofu Curry is a rich and aromatic vegan dish that combines crispy tofu cubes with a flavorful tomato-onion gravy, infused with traditional Indian spices.

Perfect with basmati rice or warm naan.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 can (14 oz) diced tomatoes
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon chili powder (optional)
• Salt to taste
• 1/2 cup coconut milk
• Fresh cilantro for garnish

Instructions:

1. Heat oil in a skillet over medium heat. Fry tofu cubes until golden brown on all sides. Remove and set aside.
2. In the same skillet, sauté onion, garlic, and ginger until fragrant and golden, about 5 minutes.
3. Add diced tomatoes, turmeric, cumin, coriander, garam masala, chili powder, and salt. Simmer for 10 minutes, stirring occasionally.
4. Stir in coconut milk and return tofu to the pan. Simmer for another 5–7 minutes until the sauce thickens and tofu absorbs the flavors.
5. Garnish with fresh cilantro and serve with basmati rice or naan.

This curry is fragrant, creamy, and deeply satisfying.

The tofu soaks up the spices beautifully, making it a comforting vegan favorite.

Tofu Parmesan Bake

Tofu Parmesan Bake is a vegan take on the classic Italian dish.

Crispy tofu is layered with marinara sauce, fresh herbs, and dairy-free cheese for a hearty, flavorful meal.

Ingredients:

• 1 block firm tofu, pressed and sliced
• 1 cup breadcrumbs
• 2 tablespoons nutritional yeast
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 cups marinara sauce
• 1/2 cup vegan mozzarella or parmesan
• Fresh basil for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Mix breadcrumbs, nutritional yeast, oregano, salt, and pepper in a bowl.
2. Dip tofu slices in olive oil, then coat with the breadcrumb mixture.
3. Heat a skillet over medium heat and lightly brown tofu slices on both sides.
4. In a baking dish, spread a layer of marinara sauce. Arrange tofu slices on top and cover with more sauce. Sprinkle vegan cheese over the top.
5. Bake for 20–25 minutes until bubbly and golden. Garnish with fresh basil before serving.

This Tofu Parmesan Bake is cheesy, savory, and comforting—a perfect vegan twist on a beloved Italian classic.

Miso-Glazed Tofu with Sautéed Vegetables

Miso-Glazed Tofu is an umami-packed vegan dish with tofu cubes coated in a sweet and savory miso glaze, served alongside sautéed seasonal vegetables.

A simple yet elegant meal for any day of the week.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 2 tablespoons white miso paste
• 1 tablespoon maple syrup
• 1 tablespoon soy sauce or tamari
• 1 teaspoon rice vinegar
• 1 teaspoon sesame oil
• 1 cup broccoli florets
• 1 cup sliced bell peppers
• 1 small carrot, julienned
• 2 green onions, chopped
• Sesame seeds for garnish

Instructions:

1. Preheat oven to 400°F (200°C). In a small bowl, mix miso paste, maple syrup, soy sauce, rice vinegar, and sesame oil. Toss tofu cubes in the glaze and let marinate for 10–15 minutes.
2. Place tofu on a parchment-lined baking sheet and bake for 20 minutes, turning halfway through, until golden and caramelized.
3. Meanwhile, sauté broccoli, bell peppers, and carrots in a skillet over medium heat until tender-crisp.
4. Serve miso-glazed tofu over the vegetables, garnished with green onions and sesame seeds.

This dish is rich in flavor and texture, with the sweet-savory miso glaze complementing crisp, fresh vegetables.

A quick, nutritious, and satisfying vegan meal.

Vegan Tofu Pad Thai

Vegan Tofu Pad Thai is a flavorful, stir-fried noodle dish packed with crisp vegetables, tender tofu, and a tangy-sweet sauce.

It’s a restaurant-style Thai favorite made entirely plant-based.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 8 oz rice noodles
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 small red bell pepper, sliced
• 1 medium carrot, julienned
• 1/2 cup bean sprouts
• 3 green onions, chopped
• 3 tablespoons soy sauce or tamari
• 2 tablespoons lime juice
• 1 tablespoon maple syrup
• 1 teaspoon sriracha (optional)
• 2 tablespoons crushed peanuts for garnish
• Fresh cilantro for garnish

Instructions:

1. Cook rice noodles according to package instructions, then drain and set aside.
2. Heat vegetable oil in a skillet over medium-high heat. Fry tofu cubes until golden and crispy, about 8 minutes. Remove and set aside.
3. In the same skillet, sauté garlic, bell pepper, and carrot for 3–4 minutes.
4. Add cooked noodles, tofu, soy sauce, lime juice, maple syrup, and sriracha. Toss everything together until well combined and heated through.
5. Stir in bean sprouts and green onions just before serving. Garnish with crushed peanuts and cilantro.

This Vegan Tofu Pad Thai is a satisfying, tangy, and slightly sweet noodle dish.

It’s a perfect weeknight meal that’s colorful, healthy, and packed with flavor.

Smoky BBQ Tofu Sandwich

Smoky BBQ Tofu Sandwich is a hearty vegan sandwich with tender, smoky tofu slices slathered in BBQ sauce, served on a soft bun with crunchy slaw.

Perfect for summer cookouts or a quick lunch.

Ingredients:

• 1 block extra-firm tofu, pressed and sliced
• 1/2 cup BBQ sauce (vegan)
• 1 tablespoon olive oil
• 1 cup shredded cabbage
• 1/4 cup shredded carrots
• 1 tablespoon apple cider vinegar
• 4 sandwich buns
• Pickles for serving (optional)

Instructions:

1. Preheat oven to 400°F (200°C). Toss tofu slices with olive oil and a pinch of salt. Bake for 15–20 minutes until lightly golden.
2. Brush tofu slices generously with BBQ sauce and bake for an additional 10 minutes.
3. In a small bowl, mix shredded cabbage, carrots, and apple cider vinegar to make slaw.
4. Assemble sandwiches by layering BBQ tofu on buns and topping with slaw and pickles if desired.

This sandwich is smoky, tangy, and crunchy—a perfect plant-based comfort food.

The tofu absorbs the BBQ flavor beautifully, making each bite delicious.

Tofu and Mushroom Lettuce Wraps

Tofu and Mushroom Lettuce Wraps are a light, flavorful vegan appetizer or main dish.

Crispy tofu and earthy mushrooms are sautéed with garlic and soy sauce, then wrapped in crisp lettuce leaves for a refreshing bite.

Ingredients:

• 1 block firm tofu, pressed and crumbled
• 1 cup mushrooms, finely chopped
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 2 tablespoons soy sauce or tamari
• 1 teaspoon rice vinegar
• 1 teaspoon maple syrup
• 1 head butter lettuce or romaine, leaves separated
• 2 green onions, chopped
• Sesame seeds for garnish

Instructions:

1. Heat sesame oil in a skillet over medium heat. Sauté garlic until fragrant, about 1 minute.
2. Add crumbled tofu and chopped mushrooms. Cook for 5–7 minutes until lightly browned.
3. Stir in soy sauce, rice vinegar, and maple syrup. Cook for another 2 minutes until heated through and coated in sauce.
4. Spoon the tofu-mushroom mixture into lettuce leaves. Garnish with chopped green onions and sesame seeds.

These Tofu and Mushroom Lettuce Wraps are fresh, savory, and satisfying.

They make a perfect light meal or party appetizer that’s easy to prepare and full of flavor.

Vegan Tofu and Vegetable Soup

This Vegan Tofu and Vegetable Soup is a comforting, hearty bowl packed with protein-rich tofu, fresh vegetables, and a savory broth.

It’s perfect for warming up on a chilly day or as a light yet satisfying meal.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 carrots, sliced
• 1 cup broccoli florets
• 1 zucchini, sliced
• 4 cups vegetable broth
• 2 tablespoons soy sauce or tamari
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic for 2–3 minutes until fragrant.
2. Add carrots, broccoli, and zucchini. Cook for another 5 minutes, stirring occasionally.
3. Pour in vegetable broth, soy sauce, and thyme. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Gently add tofu cubes and simmer for another 5 minutes until heated through. Adjust salt and pepper to taste.
5. Serve hot, garnished with fresh parsley.

This soup is light, nourishing, and packed with wholesome flavors.

The tofu adds protein and substance, making it a perfect vegan meal.

Teriyaki Tofu Rice Bowl

Teriyaki Tofu Rice Bowl is a quick and flavorful vegan meal featuring crispy tofu glazed in a sweet-savory teriyaki sauce, served over steamed rice with fresh vegetables.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 2 tablespoons vegetable oil
• 2 cups cooked white or brown rice
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1/2 cup shredded carrots
• 3 tablespoons soy sauce or tamari
• 1 tablespoon maple syrup
• 1 teaspoon rice vinegar
• 1 teaspoon cornstarch mixed with 2 tablespoons water
• Sesame seeds for garnish

Instructions:

1. Heat vegetable oil in a skillet over medium-high heat. Fry tofu cubes until golden and crispy, about 8 minutes. Remove and set aside.
2. Steam or sauté broccoli, bell pepper, and carrots until tender-crisp.
3. In a small bowl, mix soy sauce, maple syrup, and rice vinegar. Pour into the skillet and bring to a simmer. Add cornstarch slurry to thicken.
4. Return tofu to the skillet and toss to coat in the sauce.
5. Serve over rice and garnish with sesame seeds.

This Teriyaki Tofu Rice Bowl is sweet, savory, and satisfying. It’s a versatile vegan meal perfect for lunch or dinner.

Tofu and Spinach Stuffed Peppers

Tofu and Spinach Stuffed Peppers are a colorful, nutritious vegan dish.

Firm tofu is combined with spinach, herbs, and seasonings, then baked inside sweet bell peppers for a wholesome, satisfying meal.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 block firm tofu, pressed and crumbled
• 2 cups fresh spinach, chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 2 tablespoons nutritional yeast
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Preheat oven to 375°F (190°C). Heat olive oil in a skillet over medium heat. Sauté onion and garlic until fragrant, about 3 minutes.
2. Add crumbled tofu, spinach, oregano, basil, nutritional yeast, salt, and pepper. Cook for 5 minutes until spinach wilts and mixture is heated through.
3. Stuff each bell pepper with the tofu-spinach mixture and place in a baking dish. Cover with foil and bake for 25–30 minutes.
4. Remove foil and bake for an additional 5 minutes for a lightly browned top.

These Tofu and Spinach Stuffed Peppers are hearty, nutritious, and visually appealing.

They make a perfect vegan main course for any occasion.

Spicy Szechuan Tofu

Spicy Szechuan Tofu is a fiery vegan dish featuring crispy tofu cubes tossed in a bold, tangy, and spicy Szechuan sauce.

Paired with crunchy vegetables, it’s perfect served over steamed rice or noodles.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 2 tablespoons cornstarch
• 2 tablespoons vegetable oil
• 1 red bell pepper, sliced
• 1 cup snow peas
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 2 tablespoons soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 tablespoon Szechuan chili paste
• 1 teaspoon sesame oil
• 1 teaspoon sugar or maple syrup
• 2 green onions, sliced
• Sesame seeds for garnish

Instructions:

1. Toss tofu cubes in cornstarch until evenly coated. Heat vegetable oil in a skillet over medium-high heat and fry tofu until golden and crispy. Remove and set aside.
2. In the same skillet, sauté garlic and ginger for 1 minute until fragrant. Add bell pepper and snow peas and cook 3–4 minutes until tender-crisp.
3. Mix soy sauce, rice vinegar, Szechuan chili paste, sesame oil, and sugar. Pour over vegetables and stir well.
4. Return tofu to the pan and toss gently to coat in the sauce. Garnish with green onions and sesame seeds before serving.

This Spicy Szechuan Tofu is bold, tangy, and packed with flavor. It’s a perfect vegan dish for spice lovers looking for a quick weeknight meal.

Tofu and Sweet Potato Coconut Curry

Tofu and Sweet Potato Coconut Curry is a comforting vegan dish with creamy coconut milk, tender sweet potatoes, and protein-rich tofu simmered in aromatic spices.

It’s perfect served with rice or warm flatbread.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 1 tablespoon coconut oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 medium sweet potato, peeled and cubed
• 1 can (14 oz) coconut milk
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large skillet over medium heat. Fry tofu cubes until golden brown. Remove and set aside.
2. In the same skillet, sauté onion, garlic, and ginger until fragrant. Add sweet potato and cook 3–4 minutes.
3. Add coconut milk, curry powder, turmeric, cumin, salt, and pepper. Simmer for 15–20 minutes until sweet potato is tender.
4. Return tofu to the skillet and gently stir to coat in the curry sauce.
5. Garnish with fresh cilantro and serve hot.

This Tofu and Sweet Potato Coconut Curry is creamy, flavorful, and comforting.

It’s a wholesome vegan meal that’s satisfying and easy to prepare.

Tofu and Avocado Sushi Rolls

Tofu and Avocado Sushi Rolls are a fresh, vegan twist on classic sushi.

Crispy tofu and creamy avocado are wrapped with sushi rice and nori for a simple, delicious, plant-based meal.

Ingredients:

• 1 block firm tofu, pressed and cut into thin strips
• 1 tablespoon soy sauce or tamari
• 1 teaspoon sesame oil
• 2 cups sushi rice, cooked and seasoned
• 4 sheets nori (seaweed)
• 1 avocado, sliced
• 1 small cucumber, julienned
• Soy sauce for dipping
• Pickled ginger and wasabi for serving (optional)

Instructions:

1. Heat sesame oil in a skillet over medium heat. Add tofu strips and cook until golden and slightly crispy. Drizzle with soy sauce and cook for another minute. Remove and let cool.
2. Place a sheet of nori on a bamboo sushi mat. Spread an even layer of sushi rice over the nori, leaving a 1-inch border at the top.
3. Arrange tofu, avocado slices, and cucumber along the bottom edge of the rice. Roll tightly using the sushi mat.
4. Slice the roll into 6–8 pieces with a sharp knife. Repeat with remaining ingredients.
5. Serve with soy sauce, pickled ginger, and wasabi if desired.

These Tofu and Avocado Sushi Rolls are fresh, creamy, and satisfying.

They’re a fun, plant-based alternative to traditional sushi that’s perfect for lunch or a light dinner.

Vegan Tofu Lasagna

Vegan Tofu Lasagna is a hearty, comforting dish that layers tender pasta sheets with a creamy tofu ricotta, rich marinara sauce, and sautéed vegetables.

It’s a plant-based twist on a classic Italian favorite.

Ingredients:

• 1 block firm tofu, pressed
• 2 cups spinach, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 2 cups marinara sauce
• 9–12 lasagna noodles, cooked
• 2 tablespoons nutritional yeast
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Heat olive oil in a skillet over medium heat. Sauté onion and garlic until fragrant. Add spinach and cook until wilted.
2. In a bowl, crumble tofu and mix with sautéed spinach, nutritional yeast, oregano, basil, salt, and pepper to make tofu “ricotta.”
3. Spread a thin layer of marinara sauce in a baking dish. Layer noodles, tofu mixture, and marinara. Repeat layers until ingredients are used, finishing with sauce on top.
4. Cover with foil and bake for 30 minutes. Remove foil and bake another 10 minutes until top is slightly browned. Garnish with fresh basil before serving.

This Vegan Tofu Lasagna is creamy, flavorful, and comforting.

It’s perfect for a family dinner or special occasion while keeping it entirely plant-based.

Crispy Lemon Garlic Tofu

Crispy Lemon Garlic Tofu is a zesty, crunchy vegan dish where tofu cubes are pan-fried until golden and tossed in a bright lemon-garlic sauce.

Ideal as a main dish or a protein-packed salad topping.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 2 tablespoons cornstarch
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon soy sauce or tamari
• 1 teaspoon maple syrup
• Fresh parsley for garnish

Instructions:

1. Toss tofu cubes with cornstarch until coated. Heat olive oil in a skillet over medium-high heat and fry tofu until golden and crispy on all sides. Remove and set aside.
2. In the same skillet, sauté garlic for 1 minute until fragrant. Add lemon juice, lemon zest, soy sauce, and maple syrup. Stir to combine.
3. Return tofu to the skillet and toss to coat in the lemon-garlic sauce. Cook for 1–2 minutes until heated through.
4. Garnish with fresh parsley and serve immediately.

This Crispy Lemon Garlic Tofu is tangy, savory, and delightfully crunchy.

It’s a simple yet flavorful vegan dish that pairs perfectly with rice, noodles, or roasted vegetables.